Connect with us

Business

As Trump’s Immigration Crackdown Looms, Restaurants’ Undocumented Workers Fear the Worst

Published

on

As Trump’s Immigration Crackdown Looms, Restaurants’ Undocumented Workers Fear the Worst

As the Trump administration rolls out its changes to the immigration system, fear is surging in the food-service industry as it braces itself for a promised crackdown on unauthorized workers.

Immigrant labor, both authorized and unauthorized, is integral to the staffing and running of restaurants in the United States. In a 2024 data brief, the National Restaurant Association reported that 21 percent of restaurant workers in the United States were immigrants. That figure does not include unauthorized workers, however; the Center for Migration Studies has estimated they number an additional one million employees.

Under the new administration, proprietors and workers are preparing for the worst.

An Immigration and Customs Enforcement sweep at the Ocean Seafood Depot in Newark on Thursday deepened the anxiety (though it is unclear whether the action, which resulted in three arrests, was part of the Trump administration’s plan). And many restaurant owners around the country were reluctant to be interviewed, saying they worried that their businesses and workers would be targeted. Several declined to comment at all.

Chicago and its restaurant industry have been anticipating actions by ICE since plans for post-inauguration immigration actions were leaked to the news media last week, with Chicago slated to be the first location.

Advertisement

Even well-known Chicago chefs and restaurateurs who have been vocal about political issues in the past, including immigration, were hesitant to speak publicly about the threat of immigration arrests, so as not to put “a target” on their businesses and employees as numerous owners told The New York Times.

A photo provided to The Times shows a handwritten sign in the kitchen of a prominent Chicago restaurant that reads: “Don’t let ICE in the building! And no snitching!” (The person who provided the photo asked that the restaurant not be named for fear of it being targeted.) And scripts have been passed around to employees at the restaurant, with recommended phrases to use in the event that they’re confronted by ICE agents.

One veteran Chicago chef and restaurateur, who asked not to be named for fear that his restaurant would be targeted by ICE, said that since Monday he had been keeping a binder at the host’s stand that advises employees what to do in case of an ICE visit.

The chef said employees who speak openly about the fear of ICE are those he knows stand no risk of actually being deported. “If you are one of the people who is legitimately worried about your immigration status,” he said, “you are going to be pretty quiet about it where you work.”

Andres Reyes said the threat of an immigration crackdown has been a topic of conversation among employees and customers at both locations of his Chicago restaurant, Birrierias Ocotlan. His father, Ramon, opened the original restaurant in 1973 in South Chicago, one of the city’s oldest Mexican immigrant neighborhoods.

Advertisement

“We have people who have been here for 40 years who are still working on getting their papers — and they are not criminals,” he said, referring to community members, not his employees. “They are working and they are contributing members of society. It’s unfortunate that they could be caught in the middle.”

According to the Migration Policy Institute, 53 percent of the unauthorized immigrants in Illinois have lived in the United States for more than 15 years, and 37 percent have at least one child who is a U.S. citizen.

Mr. Reyes attributed reduced business and slower-than-normal street traffic in the neighborhood in part to fear of the sweeps. “A lot of the unauthorized immigrants are now not spending money, because they are afraid of deportation or a setback,” he said.

Another of Chicago’s well-known Mexican American chefs, who requested anonymity, said misinformation was making an already stressful situation worse. The chef’s restaurant went on high alert on three occasions recently, after employees got word that nearby restaurants were being raided by immigration agents — only to learn that the rumors were false.

In Los Angeles, where longstanding fears of immigration enforcement had subsided in recent years, anxieties were running high among food-service professionals.

Advertisement

California is the state with the largest number of unauthorized immigrants — 1.8 million, according to the Pew Research Center. The Migration Policy Institute estimates that 950,000 of those people live in Los Angeles County. (More than half of those have lived in the United States for more than 15 years, and 17 percent are homeowners.)

One Los Angeles chef and restaurant owner, a U.S. citizen who grew up in Mexico, was preparing Friday for a meeting to address the fear of ICE visits with his entire staff and go over their plan, which included instructions on where to safely shelter in the building. ICE agents can legally visit public-facing areas of a business, like a dining room, but need either a warrant or permission from the staff to enter private spaces.

“Tensions are high, and this is something we should prepare for, like any emergency,” said the chef, who spoke on the condition of anonymity. “We should have a plan in place.”

A chef in San Francisco, who requested anonymity, said he hoped preparation would temper the angst among restaurant workers.

The chef, an unauthorized immigrant himself, was fielding questions from a jumpy staff. “When you’re scared, you’re scared of anyone in a uniform,” he said. “You see cops and wonder if they’re going to come inside — you don’t know what kind of power they have.”

Advertisement

He handed all of his employees fliers and cards made by an immigration lawyer with basic information about their rights. The chef plans to attend a seminar next week with local restaurateurs and lawyers to gather more information and legal advice.

He also had a conversation with his family about what to do if he were detained — whom to call first and where to go. “All we can do right now is get prepared, instead of feeling scared, which is easier said than done.”

In Washington, D.C., Erik Bruner-Yang, the chef and owner of Maketto, is awaiting guidance from the Restaurant Association Metropolitan Washington.

“I think right now everyone’s waiting to see what’s really going to happen with immigration,” he said. “R.A.M.W. has been really good about providing resources, and they were during the first Trump administration. To be fair, the Obama and the Biden administration weren’t that great, either, when it came to deportations.”

Téa Ivanovic, a founder and the chief operating officer of Immigrant Food, which has a location a block from the White House, said the unintended consequences of mass deportations could extend far beyond the fate of individual workers.

Advertisement

“I think as any business owner, especially in the food industry, where we’re completely dependent on immigrant labor and it’s a trillion-dollar industry,” she said. “I think it’s very concerning when they’re talking about workplace raids.”

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Business

California-based company recalls thousands of cases of salad dressing over ‘foreign objects’

Published

on

California-based company recalls thousands of cases of salad dressing over ‘foreign objects’

A California food manufacturer is recalling thousands of cases of salad dressing distributed to major retailers over potential contamination from “foreign objects.”

The company, Irvine-based Ventura Foods, recalled 3,556 cases of the dressing that could be contaminated by “black plastic planting material” in the granulated onion used, according to an alert issued by the U.S. Food and Drug Administration.

Ventura Foods voluntarily initiated the recall of the product, which was sold at Costco, Publix and several other retailers across 27 states, according to the FDA.

None of the 42 locations where the product was sold were in California.

Ventura Foods said it issued the recall after one of its ingredient suppliers recalled a batch of onion granules that the company had used n some of its dressings.

Advertisement

“Upon receiving notice of the supplier’s recall, we acted with urgency to remove all potentially impacted product from the marketplace. This includes urging our customers, their distributors and retailers to review their inventory, segregate and stop the further sale and distribution of any products subject to the recall,” said company spokesperson Eniko Bolivar-Murphy in an emailed statement. “The safety of our products is and will always be our top priority.”

The FDA issued its initial recall alert in early November. Costco also alerted customers at that time, noting that customers could return the products to stores for a full refund. The affected products had sell-by dates between Oct. 17 and Nov. 9.

The company recalled the following types of salad dressing:

  • Creamy Poblano Avocado Ranch Dressing and Dip
  • Ventura Caesar Dressing
  • Pepper Mill Regal Caesar Dressing
  • Pepper Mill Creamy Caesar Dressing
  • Caesar Dressing served at Costco Service Deli
  • Caesar Dressing served at Costco Food Court
  • Hidden Valley, Buttermilk Ranch
Continue Reading

Business

They graduated from Stanford. Due to AI, they can’t find a job

Published

on

They graduated from Stanford. Due to AI, they can’t find a job

A Stanford software engineering degree used to be a golden ticket. Artificial intelligence has devalued it to bronze, recent graduates say.

The elite students are shocked by the lack of job offers as they finish studies at what is often ranked as the top university in America.

When they were freshmen, ChatGPT hadn’t yet been released upon the world. Today, AI can code better than most humans.

Top tech companies just don’t need as many fresh graduates.

“Stanford computer science graduates are struggling to find entry-level jobs” with the most prominent tech brands, said Jan Liphardt, associate professor of bioengineering at Stanford University. “I think that’s crazy.”

Advertisement

While the rapidly advancing coding capabilities of generative AI have made experienced engineers more productive, they have also hobbled the job prospects of early-career software engineers.

Stanford students describe a suddenly skewed job market, where just a small slice of graduates — those considered “cracked engineers” who already have thick resumes building products and doing research — are getting the few good jobs, leaving everyone else to fight for scraps.

“There’s definitely a very dreary mood on campus,” said a recent computer science graduate who asked not to be named so they could speak freely. “People [who are] job hunting are very stressed out, and it’s very hard for them to actually secure jobs.”

The shake-up is being felt across California colleges, including UC Berkeley, USC and others. The job search has been even tougher for those with less prestigious degrees.

Eylul Akgul graduated last year with a degree in computer science from Loyola Marymount University. She wasn’t getting offers, so she went home to Turkey and got some experience at a startup. In May, she returned to the U.S., and still, she was “ghosted” by hundreds of employers.

Advertisement

“The industry for programmers is getting very oversaturated,” Akgul said.

The engineers’ most significant competitor is getting stronger by the day. When ChatGPT launched in 2022, it could only code for 30 seconds at a time. Today’s AI agents can code for hours, and do basic programming faster with fewer mistakes.

Data suggests that even though AI startups like OpenAI and Anthropic are hiring many people, it is not offsetting the decline in hiring elsewhere. Employment for specific groups, such as early-career software developers between the ages of 22 and 25 has declined by nearly 20% from its peak in late 2022, according to a Stanford study.

It wasn’t just software engineers, but also customer service and accounting jobs that were highly exposed to competition from AI. The Stanford study estimated that entry-level hiring for AI-exposed jobs declined 13% relative to less-exposed jobs such as nursing.

In the Los Angeles region, another study estimated that close to 200,000 jobs are exposed. Around 40% of tasks done by call center workers, editors and personal finance experts could be automated and done by AI, according to an AI Exposure Index curated by resume builder MyPerfectResume.

Advertisement

Many tech startups and titans have not been shy about broadcasting that they are cutting back on hiring plans as AI allows them to do more programming with fewer people.

Anthropic Chief Executive Dario Amodei said that 70% to 90% of the code for some products at his company is written by his company’s AI, called Claude. In May, he predicted that AI’s capabilities will increase until close to 50% of all entry-level white-collar jobs might be wiped out in five years.

A common sentiment from hiring managers is that where they previously needed ten engineers, they now only need “two skilled engineers and one of these LLM-based agents,” which can be just as productive, said Nenad Medvidović, a computer science professor at the University of Southern California.

“We don’t need the junior developers anymore,” said Amr Awadallah, CEO of Vectara, a Palo Alto-based AI startup. “The AI now can code better than the average junior developer that comes out of the best schools out there.”

To be sure, AI is still a long way from causing the extinction of software engineers. As AI handles structured, repetitive tasks, human engineers’ jobs are shifting toward oversight.

Advertisement

Today’s AIs are powerful but “jagged,” meaning they can excel at certain math problems yet still fail basic logic tests and aren’t consistent. One study found that AI tools made experienced developers 19% slower at work, as they spent more time reviewing code and fixing errors.

Students should focus on learning how to manage and check the work of AI as well as getting experience working with it, said John David N. Dionisio, a computer science professor at LMU.

Stanford students say they are arriving at the job market and finding a split in the road; capable AI engineers can find jobs, but basic, old-school computer science jobs are disappearing.

As they hit this surprise speed bump, some students are lowering their standards and joining companies they wouldn’t have considered before. Some are creating their own startups. A large group of frustrated grads are deciding to continue their studies to beef up their resumes and add more skills needed to compete with AI.

“If you look at the enrollment numbers in the past two years, they’ve skyrocketed for people wanting to do a fifth-year master’s,” the Stanford graduate said. “It’s a whole other year, a whole other cycle to do recruiting. I would say, half of my friends are still on campus doing their fifth-year master’s.”

Advertisement

After four months of searching, LMU graduate Akgul finally landed a technical lead job at a software consultancy in Los Angeles. At her new job, she uses AI coding tools, but she feels like she has to do the work of three developers.

Universities and students will have to rethink their curricula and majors to ensure that their four years of study prepare them for a world with AI.

“That’s been a dramatic reversal from three years ago, when all of my undergraduate mentees found great jobs at the companies around us,” Stanford’s Liphardt said. “That has changed.”

Advertisement
Continue Reading

Business

Disney+ to be part of a streaming bundle in Middle East

Published

on

Disney+ to be part of a streaming bundle in Middle East

Walt Disney Co. is expanding its presence in the Middle East, inking a deal with Saudi media conglomerate MBC Group and UAE firm Anghami to form a streaming bundle.

The bundle will allow customers in Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and the UAE to access a trio of streaming services — Disney+; MBC Group’s Shahid, which carries Arabic originals, live sports and events; and Anghami’s OSN+, which carries Arabic productions as well as Hollywood content.

The trio bundle costs AED89.99 per month, which is the price of two of the streaming services.

“This deal reflects a shared ambition between Disney+, Shahid and the MBC Group to shape the future of entertainment in the Middle East, a region that is seeing dynamic growth in the sector,” Karl Holmes, senior vice president and general manager of Disney+ EMEA, said in a statement.

Disney has already indicated it plans to grow in the Middle East.

Advertisement

Earlier this year, the company announced it would be building a new theme park in Abu Dhabi in partnership with local firm Miral, which would provide the capital, construction resources and operational oversight. Under the terms of the agreement, Disney would oversee the parks’ design, license its intellectual property and provide “operational expertise,” as well as collect a royalty.

Disney executives said at the time that the decision to build in the Middle East was a way to reach new audiences who were too far from the company’s current hubs in the U.S., Europe and Asia.

Continue Reading

Trending